Grilled Pigs' Feet
|Water||1 1⁄2 Quart|
|Carrot||1 , sliced|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm)|
|Fresh thyme sprigs/A pinch of dried thyme||1|
|Butter||2 Tablespoon, melted|
|Fine dry bread crumbs||1 Cup (16 tbs)|
1. Have the butcher prepare the pigs' feet for cooking. Wash them well.
2. Prepare a stock with 1 1/2 quarts water, the carrot, onion, garlic, thyme, parsley, bay leaf, cloves, salt and peppercorns. Bring to a boil and simmer one-half hour.
3. To keep the skin on the pigs' feet from breaking, tie each foot tightly in cheesecloth before cooking. Add the pigs' feet to the stock and let simmer until very tender, four to five hours. Cool in the liquid and, when cooled, drain.
4. Brush the pigs' feet with melted butter and roll in bread crumbs. Broil slowly until golden brown on all sides or roast in a hot oven (450° F.) until well browned.